Bouillabaisse is a French classic.

The meat is cooked in a broth.
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Bouillabaisse is a seafood stew which originated in the French port of Marseille. It started off as a fishermen's food and was made from leftover bits of fish instead of choice cuts. The meat is slow-cooked in Provencal herbs which results in a sumptuous broth.

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Gravlax is a savory Swedish appetizer.

If you've ever wondered what goes into making a smörgåsbord (Scandinavian buffet), here is one of its most popular dishes. Gravlax is preserved salmon served on rye bread, accompanied by dill sauce (hovmästarsås).

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In Puerto Rico, enjoy some Pescado en Mojo Isleño.

Fish is commonly paired with Mojo Isleño.
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Mojo Isleño is an island sauce made from bay leaves, garlic, peppers, olive oil, vinegar, and other herbs and spices that have been reduced to a simmer. This is typically served on seafood.

Indian Kerala Fish Curry has a spicy kick.

This dish gets its moniker from the southern Indian state of Kerala. The sauce is made from pureed ginger, garlic, and onion which is added to sauteed spices. Then, the fish cooks in the simmering sauce.